Perfectly Grilled Lamb Rib Chops

From seriouseats.com

Ingredients

8 bone-in lamb rib chops, cut 25 to 30mm thick

2 tablespoons (30g) salt

2 tablespoons (30ml) olive oil

Freshly ground black pepper, to taste

Directions

Salt lamb on both sides and let sit at room temperature for 40 minutes while you prepare the braai.

Get your braai going with wood or charcoal. When your coals are ready and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to high. Cover and preheat for 10 minutes. Clean and oil grilling grate. Rub lamb chops with olive oil, season with black pepper, and place on cool side of grill. Cover grill and let cook until an instant-read thermometer inserted into thickest part of chops registers 43°C for rare or 49°C for medium-rare.

Move lamb to hot side of grill and cook until browned on both sides, 2 to 3 minutes per side, or until an instant-read thermometer inserted into thickest part of chops registers 49°C for rare or 54°C for medium-rare. Transfer to a platter and let rest for 10 minutes. Serve immediately.